Include:

Class Info
Grade Level
Dates
Goal Summary
Common Core Standards
Essential Questions
Understandings
Content Goals
Skill Goals
Other Information
Custom Fields
Public Notes
Reflection
Lessons
Assessments
Culinary I
Chef Weaver, Jeremy
Room 194 Culinary Building
Grades 10th, 11th, 12th
[email protected]

Safety and Sanitation

Subject:
Culinary Arts I & II/ Hospitality & Tourism
Goal Summary:
To have a complete understanding of Safety in the Kitchen Lab and Class room. Be able to Identify Hazards in the Kitchen and Corrective Actions Related to the hazards of Commercial kitchen safety.
Essential Questions:
What Is Safety and how do you achieve safety?
What is the difference between safety and being Safe?
What Hazards that could be present in a Commercial Kitchen?
What are corrective actions?
Content Goals:
By the end of this unit students will know the difference between Cleaning and Sanitation. Students will be able to Identify all types of Hazards and understand what proper corrective actions are. Student will know that they are required to report broken Equipment and Potential Hazards in the Kitchen Lab.

In this process we will meet the standards required COS : Safety and Health #5, #6
Skill Goals:
Have a working knowledge of cleaning and sanitation.
Have the ability to identify the Hazards associated in a Commercial Kitchen
Students will be able to set up a 3 compartment sink in the proper way in accordance with health department regulations.
Public Notes:
FCCLA is the CTSO for this class and helps student gain knowledge and work with groups in the community using skills learned under this COS.

Assessments: